

Yields:
6 - 8
Prep Time:
45 mins
Total Time:
3 hrs
I hope you're not batting your eyes at “gluten-free.” So often is the word associated with negative connotations because there’s just nothing quite like a gluten-filled treat—bread, pasta, pie, cakes, cookies, you name it… or so you think. Stop there: Gluten-free apple pie can be just as good as all the others. It’s about using the right flour, lots of butter, adding just enough water, and having patience.
Types of gluten-free flour
There's a variety of gluten-free flours on the market. In a commercial mixture, there could be rice flour/brown rice flour, potato starch, teff flour, sorghum flour, buckwheat flour, tapioca starch, and xanthan gum to name a few. It will depend on the variety and the brand. Xanthan gum is important because it provides that element missing when gluten is present. It can be bought separately, but luckily most flours contain it; check the ingredients first.
I chose Bob’s Red Mill 1:1 Gluten-Free Baking Flour because it seems to be a popular choice for gluten-free baking and contains xanthan gum. It also means that 1 cup all-purpose flour can be substituted for 1 cup gluten-free flour.
What does gluten do in a pie anyway?
In many instances, gluten formation is a must in doughs; however, just like biscuit making, you don’t want to overwork pie dough. You’re simply binding the flour, fat, and liquid until it just comes together. And this recipe proves the dough can hold together without the gluten.
What can I thicken the filling with?
The apple pie filling will need something to absorb all of the juices from the apples. I prefer using cornstarch in this instance.
Can I make this ahead of time?
Once the pie is baked, let cool and place in the fridge for up to 5 days. If you’re planning to eat it the day of or day after baking, it can be left out at room temperature. If you wish to bake the pie and freeze, you can certainly do this too. Return to room temperature when ready to indulge.
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Ingredients
Dough
- 1 1/2 cups
(220 g.) gluten-free flour, such as Bob's Red Mill Gluten-Free 1 to 1 flour
- 1 cup
(120 g.) stone-ground white cornmeal
- 1 Tbsp.
granulated sugar
- 1/4 tsp.
kosher salt
- 1 cup
(2 sticks) cold unsalted butter, cut into cubes
- 3/4 cup
ice cold water
Filling & Assembly
- 3
Pink Lady apples (about 400 g.), peeled, cored, and thinly sliced
- 3
Granny Smith apples (about 400 g.), peeled, cored, and thinly sliced
- 3/4 cup
(150 g.) granulated sugar
- 1/2 cup
(55 g.) cornstarch
- 1/4 cup
(45 g.) fresh lemon juice
- 1 tsp.
ground cinnamon
Pinch of kosher salt
Cooking spray
Gluten-free flour, for dusting
- 1
large egg
- 1 Tbsp.
turbinado sugar
Directions
Dough
- Step 1In a large bowl, whisk flour, cornmeal, granulated sugar, and salt. Using your fingertips, mix butter into dry ingredients until large pea-size pieces form. Add water and mix with a fork until combined.
- Step 2Turn out dough onto a work surface and divide in half. Gently knead each half just until dough comes together. Press to a disk, making sure no scraps remain.
- Step 3Wrap disks in plastic wrap. Refrigerate at least 30 minutes or up to 24 hours.
Filling & Assembly
- Step 1In a large bowl, toss apples, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until coated.
- Step 2Let 1 disk of dough rest at room temperature 10 minutes. Grease a 9" pie dish with cooking spray. Generously dust work surface with flour (the dough is very soft and fragile, so it will be hard to work with if it sticks).
- Step 3Roll dough to a round 11" to 12" in diameter about 1/8" thick. Gently fold dough into quarters. Transfer to prepared dish (if dough breaks, pinch it back together). Unfold dough and firmly press against sides and bottom of pan. Trim, leaving about 1" overhang. Pour filling into dough.
- Step 4Lightly dust work surface with more flour. Roll remaining disk of dough to a round 11" in diameter about 1/8" to 1/4" thick. Gently fold dough into quarters and place over filling. Unfold dough, then trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Using your index finger and thumb from one hand and your index finger from the other, make small indentations around edges. Refrigerate until chilled, about 30 minutes.
- Step 5Arrange a rack in lower third of oven; preheat to 400°. Cut a small X in top of pie. In a small bowl, beat egg with a splash of water until blended. Brush top and edges of pie with egg wash. Sprinkle with turbinado sugar.
- Step 6Bake pie 30 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown, about 30 minutes longer.
- Step 7Let cool about 20 minutes before slicing.
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